Grapes were harvested at between 17 and 23 degrees Balling, to capture natural acids and produce fuller, riper flavours. The process was reductive, with cold fermentation (14 ?C). After fermentation, the wine was left on the lees for three months to enhance complexity. For further complexity, the wine was blended with 8% Semillon.
La Motte Sauvignon Blanc
Light straw in colour. Lots of gooseberry on the nose, together with lemon and tropical notes. Very polished and silky on the palate. Higher acidity than in other years, but well balanced by the almost medium-bodied weight. The finish is juicy, light and lingering with a fresh finish